@hungryhappens Healthier Chocolate Chunk Banana Cake (full recipe is on: HungryHappens.Net)
♬ original sound – Stella Drivas
We couldn’t get over the texture and flavor of this cake. So simple to throw together in one bowl and beyond delicious and fluffy.
If you don’t have oat flour ready, you can make it yourself in a food processor with rolled oats. Just pulse them until they resemble a flour consistency. If you don’t have espresso powder, just skip it! The cake will still taste incredible!
You can use a chopped up chocolate bar or chocolate chips. Or even use nuts and seeds as an add in. The olive oil can be subbed with avocado oil or melted butter.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!!
Healthier Banana Chocolate Chunk Cake
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4.95 from 36 votes
Servings: 8
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Ingredients
- 4 small ripe bananas
- 2 eggs
- 1/4 cup olive oil (or melted butter)
- 1/2 cup honey (or maple syrup)
- 1 tsp vanilla extract
- 1¾ cups oat flour
- 3/4 cup almond flour
- 1 tsp espresso powder (optional)
- 1 tsp cinnamon
- 1½ tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 oz dark chocolate bar, chopped
Instructions
Preheat your oven to 350℉ Line a 9 inch pie dish with parchment paper.
To one large bowl, add the bananas and mash. Next add in the eggs, oil, honey and vanilla and mix to combine. Add in the oat flour, almond flour, espresso powder, cinnamon, baking powder, baking soda and salt – stir to just combine. Lastly fold in 2/3 of the chocolate pieces. Transfer the batter to your pie dish and garnish the top with the remaining chocolate pieces. Bake for 30-35 minutes or until toothpick comes out clean.
Let it cool in the dish for 5 minutes then transfer to a cooling rack for at least 15 minutes before slicing.
Nutrition
Calories: 372kcal | Carbohydrates: 43g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 244mg | Potassium: 208mg | Fiber: 4g | Sugar: 21g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 3mg
Author: Stella
- Gluten Free
- Vegetarian
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120 comments
- Em
A friend made this for us for a dinner party and it was delicious! Planning to make it myself but first, could you confirm the kcal per portion, please!?
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- Laura Holt
I made it last night and thinking about making it again tonight ~ so delicious
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- Stella
Hi Laura, awesome! I’m so glad you liked it!
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- Emily
We found this on instagram and it looked good. My 10 year old made it, so easy and a great sweet treat without refined sugar. We will definitely make again! Thanks Stella!!
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- Stella
Hi Emily, YES!! I’m so glad the family enjoyed! Thanks for trying it out!
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- Nikiesha Nicholas
I’m allergic to almonds what can I sub the almond flour with? Thank you.
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- Stella
more oat flour should work here
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- Jennifer
Is there any way this can be made without eggs? any suggestions? Are the eggs used more for leavening or binding or both?
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- Stella
Hi Jennifer the eggs are acting as a binder and leavening agent here. I would recommend flax eggs or applesauce to replace – although I must say I havent tried it that way. And the texture will definitely change as a result.
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- Julie
Coming from someone who has a major sweet tooth, this healthy cake is SO good! I’ve made this twice already in the last 2 weeks. So easy to make and tastes delicious! First time I ran out of almond flour so used regular flour. 2nd time subbed all almond flour with regular flour and doubled up on baking powder and salt. Reading previous comments helped with substitutions. Will continue to make this!
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- Stella
Hi Julie, Glad the cake was a success with you and thank you very much for sharing you feedback with everyone- also super helpful!
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- Mishal
My family Absolutely loved it. Thank you for the recipe. Just wondering if I should store it In the fridge or leave it outside . Thank you
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- Stella
Hi Mishal, glad it was enjoyed by everyone!!
I store mine on the counter in an airtight container but you can extend the life of the cake by refrigerating it and warming it up in your mini oven for a minute or two… will come out warm and gooey!- Reply
- Silvija
Great cake, thank you Stella ❣️
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- Stella
My pleasure Silvija! Glad you liked it!
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- jennifer barker
I was pleasantly surprised by just how good this cake is. Made exactly as recipe stated, used melted butter instead of olive oil. It turned out perfect! Super moist and not overly sweet.
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- Stella
Hi Jennifer, love that! Thanks for trying the cake out and sharing your feedback!
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- Maureen Damon
This was delicious and helped me to use up some bananas! It was great also, because my celiac daughter could enjoy this as well 🙂
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- Stella
Hi Maureen, glad you liked the recipe! Thanks for the kind feedback too!
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- lonna
I would rather use pumpkin instead of bananas. How many cups of pumpkin do I use?
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- Stella
Hi Ionna, I would use 1 cup pumpkin puree
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- sarah
Hi! Can you tell me what the serving size is?
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- Stella
Hi Sarah, all serving sizes are listed at the top of the recipe box.
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- Koko
Can I substitute eggs with applesauce or more bananas to make it vegan? Looks delish!
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- Stella
Hi Koko, I havent tried it but I would recommend flax egg for eggs.
I’m not sure if the applesacue with work here…- Reply
- Mara
Are those calories per slice, per 100 g or the entire cake?
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- Stella
per serving!
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